Serves 4

1 Combine the chicken, curry, cinnamon and chilli, then season lightly with salt and pepper. Set aside to marinate for 1 hour, then thread onto skewers. Barbecue over hot coals until just cooked.

2 Mix the peanuts, turmeric, coriander, cumin, lemongrass and coconut milk in a food processor or mortar and puree until smooth. Warm gently in a small saucepan over a moderate heat, then serve on top.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.